Spicy Italian Sausage and Cheese Bread

Total Time:
1 hr 30 min
25 min
15 min
50 min

1 loaf, about 14 pieces

  • 1 recipe Basic Pizza Dough, recipe follows, or storebought refrigerated pizza dough from a can or tube
  • 2 tablespoons yellow cornmeal
  • 1 tablespoons olive oil
  • 3/4 pound mild Italian sausage, remove from the casings
  • 1 cup diced yellow onions
  • 1 teaspoon chopped garlic
  • 1/2 teaspoons crushed red pepper flakes
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1 1/2 cups shredded mozzarella
  • 1 egg plus 2 teaspoons water, beaten together

Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.

Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.

Basic Pizza Dough:

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope active dry yeast

1 teaspoon sugar

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

3 cups bleached all-purpose flour

1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

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4.5 22
This was my first attempt at making this recipe and I have to say, IT WAS AWESOME! I made my own Italian sausage rather than buying sausages and removing the meat from the casing. I think this was the key, as I was able to season the sausage to my own taste. I did make my own dough following the recipe provided in the link, simple and tasted great. Pretty much followed the recipe to the letter and don't think I would really change a thing! Served with homemade marinara sauce (but honestly didn't need it. Will definitely be making again! item not reviewed by moderator and published
I've made this sausage bread several times and am making it again today. Even when I mess it up by rolling the dough too thin or having the filling fall out, my family still loves the taste and asks for it to be a regular menu item. I keep making it so that I can improve my skills and someday master the bread thickness and my rolling/pinching closed issues. Like some others have mentioned, I do serve it with a marinara sauce. Yum! item not reviewed by moderator and published
I followed the recipe using a refrigerated pizza dough. It turned out tasty, but not as bread-y as I expected. Next time I will use a homemade dough. The sausage is basically falling out of the "bread shell" as I cut into it. Pretty disappointing. item not reviewed by moderator and published
I wanted to use up some ingredients in the fridge so I added some green and red peppers and then about 1/4 cup ricotta cheese. I also didn't measure out the spices exactly, just added a little of each. I also used store bought pizza dough. It turned out good and my family said they think the recipe is a keeper. item not reviewed by moderator and published
I purchased the pizza dough at a bakery. This is excellant! item not reviewed by moderator and published
I used beef instead came out great!! I want to know if I can freeze the bread before I bake it? item not reviewed by moderator and published
I'm addicted to this bread! I've used the Italian Sausage in this recipe, as well as Linguica. Either way, it's scrumptious! item not reviewed by moderator and published
this recipe was pretty easy and tasted good. however, i would definitely reduce the herbs by half, was very, very overpowering. also, i used the pizza crust and it rolled up really well, but i would have preferred the bread to be thicker. next time, i will make my own dough or not roll quite so thin. good flavor but definitely not an "oh my goodness" recipe. item not reviewed by moderator and published
I looked in my fridge and saw Mild Italian Sausage and the first think I thought, "Food Network" must have a recipe I can use. I love cooking and making this was easy because I had pizza dough sitting in the pantry. Simply follow the recipe instructions and you'll learn to love this recipe!!! I Next time I will put pizza sauce!!! item not reviewed by moderator and published
I will not be making this again item not reviewed by moderator and published

Not what you're looking for? Try:

Sweet Sausage and Three Cheese Lasagna

Recipe courtesy of Aida Mollenkamp